2014 Blanc de Blancs (Method Traditionnelle) ‘Rewa’ 6 750ml

Tasting Notes

A shimmering, brilliant palest gold in the glass, this traditionally made wine displays lifted aromas of bright citrus fruit, crisp fresh apples and refined touches of brioche and toasted hazelnut. Extended lees aging in the bottle has resulted in a wine that displays a fine, persistent bead and rich, creamy mousse. Finely balanced with bright acidity and a touch of minerality, this wine leads perfectly to an elegant, long and crisp dry finish.

Winemaking

The Chardonnay grapes for this méthode traditionnelle are carefully handpicked before being lightly pressed at our modern winery. Pressings and free-run juices are initially kept separate before being racked clear to a temperature controlled stainless steel tank for the primary fermentation. After a long cool ferment the resulting wine is then warmed and undergoes full malolactic fermentation while aging in tank on yeast lees. The tirage (or bottling) of the base wine with yeast causes the wine to undergo a secondary yeast fermentation in the bottle - which creates the bubbles. Once the secondary ferment is complete the bottles are then put to rest for 20 months on their lees in a temperature controlled warehouse before disgorging in late February 2017. At disgorgement, the lees are riddled from the bottle before topping and corking, labelling and release.

Viticulture

The grapes for our Rewa Blanc de Blanc are grown on the Rothay vineyard in the Rapaura sub-region of Marlborough. Selected clone 6 Chardonnay grapes are grown on a Sylvos trellis system with its characteristic ‘droppers’ and a high cordon. This method of grape growing produces good crops with large berries – ideal for the production of méthode wines. The 2013/2014 growing season in Marlborough was characterised by a near perfect spring and early summer conditions, with excellent flowering and fruit-set leading to large crops on the vines. Meticulous vine management (including leaf plucking and fruit thinning) by the vineyard crew kept the vines in balance throughout the season – ensuring even and early ripening of the fruit.

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